Natural Sulfur Compounds, Allyl Isothiocyanate and Diallyl Disulfide, Promote <i>Cis</i> to <i>Trans</i> Isomerization of Fatty Acid Esters during Heat Treatment
Author:
Affiliation:
1. Tokyo Innovation Center, Nissui Corporation
2. Faculty of Science & Technology, Meijo University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/9/72_ess23118/_pdf
Reference25 articles.
1. 1) Mozaffarian, D.; Aro, A.; Willett, W.C. Health effects of trans-fatty acids: experimental and observational evidence. Eur. J. Clin. Nutr. 63, S5-S21 (2009).
2. 2) Gotoh, N.; Yoshinaga, K.; Kagiono, S.; Katoh, Y.; Mizuno, Y. et al. Evaluating the content and distribution of trans fatty acid isomers in foods consumed in Japan. J. Oleo Sci. 68, 193-202 (2019).
3. 3) Gotoh, N.; Kagiono, S.; Yoshinaga, K.; Mizobe, H.; Nagai, T. et al. Study of trans fatty acid formation in oil by heating using model compounds. J. Oleo Sci. 67, 273-281 (2018).
4. 4) Tsuzuki, W.; Nagata, R.; Yunoki, R.; Nakajima, M.; Nagata, T. cis/trans-Isomerisation of triolein, trilinolein and trilinolenin induced by heat treatment. Food Chem. 108, 75-80 (2008).
5. 5) Bhardwaj, S.; Passi, S.J.; Misra, A. Overview of trans fatty acids: biochemistry and health effects. Diabetes Metab. Syndr.: Clin. Res. Rev. 5, 161-164 (2011).
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1. <i>Cis-Trans</i> Isomerization of Unsaturated Fatty Acid Methyl Ester by Natural Sulfur Compounds in Model Systems;Journal of Oleo Science;2024
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